Nico Ristorante Menu

Menu

• Suppli Al Telefono
  Fried roman risotto fritters + saffron, spinach, parmesan and mozzarella + red pepper-garlic aioli
• Caponata
  Grilled in-house hand made spinach and roasted garlic bread + goat cheese + "caponata" ( sicilian eggplant-tomato spread with olives and capers)
• Caprese
  Fresh mozzarella + roasted tomatoes + olive oil + basil + sea salt
• Insalata Di Polipo
  Octopus salad + potatoes + lemon + minced garlic + parsley
• Cozze
  P.E.I.‎ Mussels + white wine + garlic + chile pepper + oregano + tomato
• Misticanza—Salad
  Mixed greens + strawberries + cucumbers, tomatoes, red onion, blue cheese, toasted walnuts, blueberry balsamic dressing
• Salmone Affumicato
  Grilled in-house hand made sundried tomato bread + goat cheese + smoked salmon + red onion + capers + olive oil
• Cesare Con Gamberi
  A house made ceasar salad dressing + romaine lettuce + garlic crostini + grilled shrimp
• Calamari 2 avis
  Grilled squid + arugula + radicchio + lemon-garlic balsamic vinaigrette

• Freddo
  An assortment of our house made grilled and marinated eggplants, mushrooms, peppers and zucchini, insalata caprese, smoked salmon, and salumi 10/person
• 12/Person
• Pesce
  Grilled tiger shrimp and grilled calamari in a lemon garlic balsamic vinaigrette and octopus salad

• Gnocchi Tre Formaggi
  Handmade in-house potato gnocchi + asiago + gorgonzola + parmesan + cream
• Pappardelle Bolognese
  Wide egg pasta + slow braised tomato- meat sauce with stewed beef, pork, veal + freshly grated parmesan cheese
• Bucatini a L ’Amatriciana
  Traditional “abruzzese” dish + spicy roasted tomato sauce + sautéed guanciale and red onion+ freshly grated pecorino cheese
• Gnocchi Quattro Funghi
  Handmade in-house potato gnocchi + porcini + poratabello + shiitake + cremini + blush sauce + fresh fennel, rosemary and thyme
• Fettuccine Con Trota Affumicato
  Egg pasta + vodka blush sauce + smoked trout + sautéed spinach, red onion, garlic + asiago

• Agnello Duo
• Vitello Funghi
• Osso Buco
  Slow cooked veal shanks + reduced braising sauce of chianti and veal stock + risotto milanese + gremolata + vegetable of the day
• Trota
  Grilled trout filet + toasted almond-lemon-garlic brown butter sauce + vegetable and potato of the day
• Veal Chop “Saltimbocca”
  Grilled 10 oz. Veal chop topped with fresh sage + roasted tomato + mozzarella + prosciutto + served with satéed vegetables and “paglia e fieno” aglio e olio
• Capitano-Giovanni Cassano (Abruzzese)
• Bourbon Braised Lamb Shank + Chargrilled Lamb Rack Chops + Vin Cotto + Gnocchi Quattro Formaggi + Vegetable of the Day
• Veal Scallopine + Chardonnay-Mushroom Cream Sauce + Truffle Oil Vegetable and Potato of the Day
• Pesce Spada
  Grilled swordfish steak + olive oil, capers, garlic, chile pepper, fresh herbs + served over risotto milanese + vegetable of the day
• Risotto Pescatore
  Slow cooked italian arborio rice + shrimp + smoked trout + salmon + scallops + lobster tail + monkfish + mussels + roasted tomatoes + mascarpone + lime + chile oil
• Chefs Nick Politi (Calabrese)Joseph Graziano(Siciliano)
• Consigliere-Marco Perri(Calabrese)

• Ricotta:
  A very soft cows milk cheese made here in windsor
• Risotto Milanese:
  A slow cooked arborio rice dish with saffron
• Guanciale:
  Italian cured bacon made from pork jowls
• Salsa Verde:
  A mint and basil sauce with dijon mustard, olives and capers
• Scamorza:
  A‎ mild windsor made cows milk cheese similar to provolone
• Tipo 00:
  A finely ground flour from italy
• Calabrese:
  A native of or related to calabria, the italian penninsulassouthern most region
• Siciliano:
  A native of or related to the island of sicily
• Aglie E Olio:
  Sauteed garlic in extra-virgin olive oil
• Gorgonzola:
  A type of blue cheese made in northern italy
• Pecorino:
  A piquant sheeps milk cheese imported from central italy
• Salsa Rossa:
  A red pepper sauce with toasted almonds, herbs and lemon
• Vin Cotto:
  Cooked wine, a thick syrupy balsamic wine reduction
• Bolognese:
  Coming‎ from the city of bologna in north-central italy, where the meat sauce was invented and perfected
• Abruzzesse:
  A native of or related to abruzze, the region just east of rome

Wine List

• Nico white vine list | Vino Bianco
  Straccali CHIANTI Tuscanny, Italy
• La Palma CABERNET SAUVIGNON
  Molina, Chile
• Wolf-Blass CABERNET SAUVIGNON
  South Australia
• Rocca delle Macie CHIANTI Riserva
  Tuscan, Italy
• Colchester, Ontario
• Colchester, Ontario
• Cecchi Vino Nobile di Montepulciano
• Bonterra Vineyards CABERENT SAUVIGNON
  Mendocino County, California
• Montezovo AMARONE
  Veneto, Italy
• Masi AMARONE della Valpolicella
  Veneto, Italy
• Corte Majoli AMARONE della Valpolicella
  Veneto, Italy
• Napa Valley, California
• Simi’s Valley CABARNET SAUVIGNON
  Sonoma, California
• Frescobaldi CHIANTI Rufina Nipozzano Riserva
  Tuscanny, Italy
• Masi VALPOLICELLA
  Veneto,‎ Italy
• LaPalma MERLOT
  Molina, Chile
• Lake Erie, Ontario
• Ruffino CHIANTI Classico Riserva Ducale
• Rosemount Estate SHIRAZ
  Australia
• Veneto, Italy
• Rutherford Vinters CABERNET SAUVIGNON
  Napa Valley, California
• Liberty School CABERNET SAUVIGNON
  Paso‎ Robles, California
• Batasiolo BAROLO
  Piedmont, Italy
• Veneto, Italy
• Diamond Ridge ZINFANDEL
  Howell Mountain, California

• Nico white vine list | Vino Bianco
  Colchester Ridge Estate Winery GEWURZTRAMINER Colchester, Ontario
• St. Margherita PINOT GRIGIO
  Alto Adige, Italy
• Colchester Ridge Estate Winery RIESLING
  Colchester, Ontario
• Penfolds Koonunga Hill CHARDONNAY
  South Australia
• Lake Erie, Ontario
• Bonterra Vineyards CHARDONNAY
  Mendocino, California
• Wilhem Walch PINOT GRIGIO
  Alto‎ Adige, Italy
• Viewpointe PINOT GRIGIO
  Colchester, Ontario
• Beringer WHITE ZINFANDEL
  Napa Valley, California Glass
• Oyster Bay SAUVIGNON BLANC
  Marlborough, New Zealand

• Nico restaurant little Italy Windsor
  Nico Ristorante - Atom Feed Nico Ristorante little Italy Windsor

• Suppli al telefono
  Fried‎ Roman risotto fritters + saffron, spinach, parmesan and mozzarella + red pepper-garlic aioli Misticanza Salad mixed greens + strawberries + cucumbers, tomatoes, red onion, blue cheese, toasted walnuts, blueberry balsamic dressing Caponata grilled in-house hand made spinach and roasted garlic bread + goat cheese + "caponata" ( Sicilian eggplant-tomato spread with olives and capers) Salmone affumicato grilled in-house hand made sundried tomato bread + goat cheese + smoked salmon red onion + capers + olive oil Caprese fresh mozzarella + roasted tomatoes + olive oil + basil + sea salt Cesare con gamberi a house made ceasar salad dressing + romaine lettuce + garlic crostini + grilled shrimp Insalata di polipo octopus salad + potatoes + lemon + minced garlic + parsley Calamari grilled squid + arugula + radicchio + lemon-garlic balsamic vinaigrette Cozze P.E.I. mussels + white wine + garlic + chile pepper + oregano + tomato Antipasto platters for two or more Freddo an assortment of our house made grilled and marinated eggplants, mushrooms, peppers and zucchini, insalata caprese, smoked salmon, and salumi 10/person Pesce grilled tiger shrimp and grilled calamari in a lemon garlic balsamic vinaigrette and octopus salad 12/person The following "Primi" and "Secondi" menus are only a fair representation of what any particular evenings menu might be, so they are not set in stone. We change items on our menu almost daily, sometimes just a few dishes and sometimes all of them. It mostly depends on fresh available ingredients and what we are being inspired by at that moment. These are some of the dishes we have been making lately and also some of the dishes we will be working on in the next month or so.

• Gnocchi tre formaggi
  Handmade in-house potato gnocchi + asiago + gorgonzola + parmesan + cream Gnocchi quattro funghi handmade in-house potato gnocchi + porcini + poratabello + shiitake + cremini + blush sauce + fresh fennel, rosemary and thyme Pappardelle bolognese wide egg pasta + slow braised tomato- meat sauce with stewed beef, pork, veal + freshly grated parmesan cheese Fettuccine con trota affumicato Egg pasta + vodka blush sauce + smoked trout + sautéed spinach, red onion, garlic + asiago Bucatini a l ’amatriciana Traditional “Abruzzese” dish + spicy roasted tomato sauce + sautéed guanciale and red onion+ freshly grated pecorino cheese

• Agnello duo
  Bourbon braised lamb shank + chargrilled lamb rack chops + vin cotto gnocchi Quattro formaggi + vegetable of the day Vitello funghi Veal scallopine + chardonnay-mushroom cream sauce + truffle oil vegetable and potato of the day Osso buco slow cooked veal shanks + reduced braising sauce of Chianti and veal stock risotto Milanese + gremolata + vegetable of the day Pesce spada grilled swordfish steak + olive oil, capers, garlic, chile pepper, fresh herbs served over risotto milanese + vegetable of the day Trota grilled trout filet + toasted almond-lemon-garlic brown butter sauce vegetable and potato of the day Risotto pescatore slow cooked Italian Arborio rice + shrimp + smoked trout + salmon + scallops lobster tail monkfish + mussels + roasted tomatoes + mascarpone + lime + chile oil Veal chop “saltimbocca” grilled 10 oz. veal chop topped with fresh sage + roasted tomato + mozzarella prosciutto + served with satéed vegetables and “paglia e fieno” aglio e olio Chefs Nick Politi (calabrese) Joseph Graziano (siciliano) Capitano-G iovanni Cassano (abruzzese) Consigliere Marco Perri (calabrese) Glossary ricotta a very soft cows milk cheese made here in Windsor aglie e olio sauteed garlic in extra-virgin olive oil risotto milanese a slow cooked Arborio rice dish with saffron gorgonzola a type of blue cheese made in northern Italy guanciale Italian cured bacon made from pork jowls pecorino a piquant sheeps milk cheese imported from central Italy salsa verde a mint and basil sauce with Dijon mustard, olives and capers salsa rossa a red pepper sauce with toasted almonds, herbs and lemon scamorza a mild Windsor made cows milk cheese similar to provolone vin cotto cooked wine, a thick syrupy balsamic wine reduction tipo 00 a finely ground flour from Italy Bolognese coming from the city of Bologna in north-central Italy, where the meat sauce was invented and perfected Calabrese a native of or related to Calabria, the Italian penninsulassouthern most region Abruzzesse a native of or related to Abruzze, the region just east of Rome Siciliano a native of or related to the island of Sicily

• Tiramisu
  Peanut Butter Chocolate Cheesecake Sicilian Canoli Ricotta Cake with Hazlenut Sauce Assorted Biscotti Fresh Fruit Platter Assorted Cheese Platter

• Ceasar
  (house made dressing, croutons, grilled roscuitto, parmesan) Garden (mixed greens, cucumbers, tomatoes, red onion, red wine vinaigrette) Blue (arugula and mixed greens, blueberry balsamic, blue cheese, walnuts, grape tomatoes) Pecorino and Fennel (shaved fennel, mesculine mix, poached pears, honey-dijon dressing, pecorino) Tuscan Potato (boiled potatoes, minced garlic, olive oil, parsley, sea salt, ground pepper)
• We’ll customize a menu for you in person, online or over the phone to fit your tastes, budget and function. We’ve done caterings for boardroom lunches, staff meetings, weddings, house parties and others. Delivery is always available if needed.
• Also check out our intimate restaraunt nestled on the corner of Erie St. and Elsmere in Windsors Little Italy. Fresh Seafood, Homemade Pastas, Gnocchi, Desserts, Seasonal Menu Changes, Rustic Southern Italian Cuisine and friendly, knowledgeable service.

• Antipasto Pesce
  (combination of all three of the above) Grilled Calamari Grilled Shrimp Seafood Salad Antipasto Pesce (combination of all three of the above) Antipasto Freddo (combination of all seven below) Grilled Marinated Eggplants Roasted Peppers Caprese (fresh mozzarella, tomato, basil, olive oil) Olives Proscuitto Stuffed Tomatoes Marinated Mushrooms

• Lasagna Bolognese
  (hand made pasta, meat sauce, ricotta cheese, eggs and spinach) Rigatoni alla Boscaiola (blush sauce with mushrooms and peas) Gnocchi Quattro Formaggi (four cheese cream sauce) Penne con Melanzane ( tomato sauce with fried eggplant) Penne Salmone (smoked salmon and asparagus blush sauce) Cannelloni (ricotta and spinach stuffed pasta baked in tomato sauce) Fusilli a l’Amatriciana (spicy tomato sauce with bacon and onions) Rigatoni Mare e Monte (shrimp and mushrooms in a spicy tomato sauce) Risotto (seafood risotto, wild mushroom risotto, vegetable risotto) Pasta Primavera (sauteed seasonal veg, sicilian olive oil, parmesan cheese, toasted garlic)

• Steak Florentine
  (grilled flank steak with “salsa Verdi” over caramelized dandelion or spinach) Black Angus Beef Rib Eye (slow roasted with horseradish “gremolata” and red wine-stock redux) Veal “Funghi” (veal scallopine in a mushroom and herb cream sauce) Salmon “Involtini” (crab and artichoke stuffed salmon filet in an asiago cream) Tilapia (Panko breaded filet served with a spicy cucumber yogurt) Beef “Braciole” (beef tenderloin stuffed with proscuitto, basil and fontina cheese in a red wine tomato sauce) Lamb Rack (Dijon and cornmeal encrusted with a shiraz-veal stock sauce) Jumbo Shrimp (coated with spices, lime zest and peppercorns then grilled and served with garlic butter) Grilled Salmon (grilled filet over grilled vegetables, topped with olive oil, aged balsamic and sea salt) Espresso Braised Shortribs (slow braised beef shortribs with red wine, tomato, beef stock and espresso) Pork Ribs “Agro Dolce” (seared and slow roasted ribs in an Italian sweet and sour tomato sauce) Lamb Leg Roast (stuffed with sundried tomatoes and spinach, roasted with a Dijon-herb glaze) Sea Bass (crispy seared and roasted, served with caramelized onions over bitter greens) Stuffed Chicken breast (ricotta and swiss chard stuffing, panko breading, brandy cream sauce) Roast Chicken and Potatoes (roasted together with herbs and spices) Chicken or Veal Parmaggiano

• Focaccia, pannini, baquettes or deli bread La Bella
  Bocconcini (grilled Vegetables, Fresh Mozzarrella, Basil Pesto and marinated tomatoes) La Gorgonzola (grilled chicken or beef, lettuce, marinated eggplants, tomato and gorgonzola cream) Frittata (Italian omlette with sautéed pancetta, mushrooms and asparagus) Proscuitto (imported proscuitto, havarti cheese, arugula and roasted red peppers) Porchetta (herb encrusted pork loin roast, caramelized onions, lemon-garlic aioli) Roast Lamb (slow roasted lamb leg, Dijon mustard, sundried tomatoes, baby spinach) Montreal Smoked Meat (havarti cheese, saurkraut, dijon and pickle)